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This is a two-part recipe. Last week we introduced Buried Treasure Cupcakes, this week we are topping them with Swiss Meringue Buttercream! Once you have gotten thus far in the process it is wise to refrigerate the cupcakes or let them cool for awhile – especially if you have used warm caramel – so that they can set up and be ready to frost. Upon cooling it is time to frost! Swiss Meringue Buttercream 1 lb. unsalted butter, softened 1 cup granulated sugar 4 large egg whites, (1/2 cup) at room temperature 1/8 teaspoon cream of tartar pinch of salt 2 teaspoons vanilla 12 oz. bittersweet or semi-sweet chocolate, melted and cooled (Use the same amount of white chocolate such as Tobler Narcisse for a white chocolate buttercream.) Chop the chocolate and melt in a bowl over simmering water until smooth. Let …

This is a two-part recipe. This week we will cover the cupcake and filling, next week Swiss Meringue Buttercream! I have been involved in the food industry for more years than I care to admit. I owned my own catering business, have taken and taught cooking lessons, and have won a few cooking contests. So, I have favorite recipes, recipes that have many incarnations, the tried and true, and the truly creative great new ideas. Some of the great new ideas happen while cooking with kids. Kids are unabashed and often willing to try more than you think they will. They have a love for experimentation and aren’t afraid of failure. It was while cooking with kids that we came up with today’s recipe technique. One of our longtime cookie favorites is called the Rolo cookie. It is basically a chocolate shortbread …